One Pot Asian Chicken Stir Fry
Apr 04, 2018, Updated Nov 01, 2023
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This One Pot Asian Chicken Stir Fry is the perfect paleo or keto diet chicken stir fry – bursting with flavor and naturally gluten and soy free. Packed with chicken, garlic, zucchini, bell peppers, coconut aminos, and pea shoots for delicious Asian stir fry flavor that works in a low carb diet!
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Simple Asian Stir Fry
One-pot Asian chicken stir-fry provides a harmonious blend of savory, spicy, and slightly sweet flavors, all while adhering to the dietary guidelines of both Paleo and Keto lifestyles. The dish centers around high-quality, boneless chicken pieces, which are sautéed to perfection, ensuring a tender and flavorful bite. Vegetables such as bell peppers, broccoli, and carrots add a vibrant crunch and nutritional boost, while the sauce—comprising coconut aminos, fresh ginger, and garlic—infuses the dish with an authentic Asian flair. Sesame oil is used for its nutty aroma, and a sprinkle of sesame seeds or sliced green onions can be added for an extra layer of texture and taste.
One of the biggest advantages of this one-pot Asian chicken stir-fry is its ease of preparation and minimal cleanup, making it a go-to choice for busy weeknights. The recipe is easily customizable; you can swap out or add different low-carb vegetables according to preference or availability. The use of coconut aminos instead of soy sauce ensures that the dish remains soy-free and Paleo-friendly, while also catering to the low-carb requirements of a Keto diet. To further align with Keto guidelines, any sweeteners used in the sauce should be Keto-approved, and the overall portion of vegetables should be moderated to fit within daily carbohydrate limits. This one-pot wonder manages to deliver a burst of Asian flavors while remaining true to Paleo and Keto principles, proving that dietary restrictions don’t have to mean a compromise on taste or enjoyment.
How to Make Asian Stir Fry
First assemble the following ingredients:
- Chicken breasts – Chicken has a mild, slightly savory flavor that absorbs and complements the seasonings and ingredients it is cooked with.
- Black pepper (1 tsp) – Black pepper introduces a sharp, piquant warmth, adding complexity and a slight heat to the flavor profile.
- Celtic sea salt (1 tsp) – Celtic sea salt enhances the natural flavors of ingredients with its briny taste and trace minerals, adding depth to the dish.
- Avocado oil (2 tbsp) – Avocado oil has a mild, buttery taste and a slightly nutty undertone, making it versatile and complementary to various ingredients.
- White onion (1) – White onions offer a sharp, pungent flavor when raw, which mellows out and becomes slightly sweet when cooked.
- Garlic (1/4 cup) – Garlic adds a pungent, aromatic kick, contributing a deep, savory note that intensifies when cooked.
- Red bell pepper (1) – Red bell peppers are sweet and crisp, adding a juicy burst of flavor and a pop of vibrant color to dishes.
- Zucchini (1) – Zucchini has a mild, slightly sweet flavor with a hint of bitterness, and its spongy texture allows it to absorb surrounding flavors beautifully.
- Pea shoots (1 cup) – Pea shoots have a delicate, slightly sweet flavor reminiscent of fresh peas, adding a tender crunch to dishes.
- Lemon juice (1 tsp) – Lemon provides a tart, refreshing zing, cutting through richer flavors and adding a burst of citrus that enlivens the entire dish.
- Coconut aminos (3 tbsp) – Coconut aminos provide a sweet and savory umami flavor, similar to soy sauce but with a lighter and slightly sweeter profile.
- Sesame oil (1 tsp) – Sesame oil imparts a rich, nutty aroma and flavor, instantly elevating Asian-inspired dishes with its distinct taste.
Use this Method
Prep Chicken. Trim excess fat or tissue from chicken and cut into 1-2″ cubes. Generously season chicken with salt and pepper.
Cook Chicken. In a large, heavy, nonstick pan or wok, heat avocado oil until shimmery on medium high heat. (Do not let oil smoke, just get it hot.) Add chicken to pan and cook 3 minutes until lightly browned, stirring occasionally to prevent burning.
Cook Veg. Stir in diced onion and garlic and stir, continue to cook until onions and garlic are soft, fragrant, and lightly browned – about another 2-3 minutes. Add in bell peppers and zucchini and cook until chicken is a lovely golden brown and vegetables are soft and browned – about 5 minutes.
Make sauce and serve. Stir pea shoots, coconut aminos, lemon juice, and sesame oil in and toss well over heat for 1-2 minutes – until sauce has thickened slightly and coated dish evenly. Remove from heat and serve immediately.
Tips and Tricks to Perfect Asian Chicken Stir Fry
Choose the Right Protein:
- Opt for Quality: Select high-quality, organic, or free-range chicken for the best flavor and health benefits.
- Even Pieces: Cut the chicken into even-sized pieces to ensure uniform cooking.
Pick Low-Carb Vegetables:
- Go Green: Focus on low-carb vegetables like broccoli, bell peppers, zucchini, and snap peas.
- Watch the Portions: Be mindful of the quantity of vegetables to keep the carb count in check for a Keto diet.
Use Healthy Fats:
- Select Keto-Friendly Oils: Cook with oils high in healthy fats, such as avocado oil or coconut oil.
Craft a Paleo & Keto-Friendly Sauce:
- Coconut Aminos for Soy Sauce: Use coconut aminos instead of soy sauce to keep the recipe Paleo and gluten-free.
- Natural Sweeteners: If the recipe calls for a sweetener, opt for a Keto-friendly option like erythritol or stevia.
- Fresh is Best: Use fresh garlic and ginger for the best flavor.
Control the Heat:
- Preheat Your Pan: Ensure your pan is properly heated before adding the ingredients to achieve a good sear on the chicken.
- Don’t Overcrowd: Cook in batches if necessary to prevent steaming and ensure everything gets nicely caramelized.
- Adjust to Taste: Don’t forget to taste as you go and adjust the seasonings to suit your palate.
Garnish for Flavor and Appeal:
- Add Fresh Herbs: Garnish with fresh herbs like cilantro or green onions for an extra burst of flavor.
- Include a Splash of Acid: A squeeze of fresh lime or lemon juice before serving can brighten up the flavors.
Serve with Low-Carb Options:
- Consider Cauliflower Rice: Serve the stir fry over cauliflower rice for a complete meal that stays low in carbs.
Store and Reheat Properly:
- Airtight Container for Leftovers: Store any leftovers in an airtight container in the refrigerator.
- Reheat Gently: Reheat over the stove on low heat to maintain the texture of the vegetables and chicken.
Experiment and Enjoy:
- Customize According to Preferences: Feel free to experiment with different low-carb vegetables and adjust the spice levels to your liking.
For a stir-fry, boneless, skinless chicken thighs or breasts work best as they cook quickly and remain tender.
Yes, you can use frozen vegetables, but make sure they are low-carb and Paleo-friendly. Fresh vegetables are preferred for better texture and flavor.
Serve it over cauliflower rice, zucchini noodles, or simply enjoy it on its own with a side of leafy greens.
Adjust the amount of red pepper flakes or chili according to your preferred spice level. Always start with a small amount, as you can always add more, but you can’t take it out once it’s in.
Cut the chicken into even-sized pieces and do not overcrowd the pan. Cook on medium-high heat until the chicken is browned and cooked through, which should take about 3-5 minutes per side.
To keep it Paleo and Keto-friendly, you can use a small amount of xanthan gum to thicken the sauce. Start with a tiny amount and whisk it into the sauce, allowing it to thicken.
What to Enjoy with Asian Stir Fry
Enjoying a one-pot Asian chicken stir fry that adheres to both Paleo and Keto dietary guidelines means pairing it with sides and accompaniments that also fit within these nutritional frameworks. Here are some delicious and compliant options:
- Cauliflower Fried Rice: You can make a cauliflower fried rice seasoned with coconut aminos for an extra layer of flavor and serve it as a base for your stir-fry.
- Lemon Herb Cauliflower Rice: A light and zesty cauliflower rice variant can add a refreshing twist.
- Spiralized zucchini noodles can make for a fantastic low-carb and grain-free option to accompany your stir-fry.
Steamed or Sautéed Greens:
- Bok Choy: Steamed or sautéed bok choy can provide a nice crunch and pairs well with Asian flavors.
- Spinach or Kale: Sautéed with a bit of garlic and olive oil, these greens can add nutrients and flavor.
Green Beans or Asparagus:
- A side of green beans or asparagus, either steamed or sautéed, can complement the dish well.
- A tangy Asian coleslaw made with cabbage, carrots, and a vinegar-based dressing can be a crunchy and refreshing side.
- Some slices of ripe avocado can add a creamy texture and healthy fats to your meal.
- A clear, broth-based soup like egg drop soup or a simple bone broth can be a warm and comforting starter.
- Homemade pickled radishes or cucumbers can add a burst of acidity and flavor, cutting through the richness of the stir-fry.
Fresh Herbs and Lime:
- Garnishing with fresh cilantro, basil, or a squeeze of lime just before serving can elevate the flavors.
Nut-Based Dips or Sauces:
- If you wish to add an extra dimension of flavor, consider a dollop of almond or cashew butter mixed with a bit of coconut aminos and water to drizzle on top.
Check out these Paleo recipes:
Check out these other Keto recipes:
One Pot Asian Chicken Stir Fry Recipe
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- 2 chicken breasts, skin removed, diced into 1" cubes
- 1 tsp pepper, fresh cracked
- 1 tsp celtic sea salt
- 2 tbsp avocado oil, or other high-heat oil
- 1 white onion, diced
- 1/4 cup diced garlic
- 1 red bell pepper, diced
- 1 zucchini, diced into small half circles
- 1 cup pea shoots
- 1 tsp lemon juice
- 3 tbsp coconut aminos
- 1 tsp sesame oil, to finish
- Trim excess fat or tissue from chicken and cut into 1-2" cubes.
- Generously season chicken with salt and pepper.
- In a large, heavy, nonstick pan or wok, heat avocado oil until shimmery on medium high heat. (Do not let oil smoke, just get it hot.)
- Add chicken to pan and cook 3 minutes until lightly browned, stirring occasionally to prevent burning.
- Stir in diced onion and garlic and stir, continue to cook until onions and garlic are soft, fragrant, and lightly browned - about another 2-3 minutes.
- Add in bell peppers and zucchini and cook until chicken is a lovely golden brown and vegetables are soft and browned - about 5 minutes.
- Stir pea shoots, coconut aminos, lemon juice, and sesame oil in and toss well over heat for 1-2 minutes - until sauce has thickened slightly and coated dish evenly.
- Remove from heat and serve immediately.
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Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 564Total Fat 28gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 102mgSodium 1664mgCarbohydrates 34gFiber 7gSugar 15gProtein 45g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.